PAD THAI NOODLE SALAD
We sell this recipe as a salad (cold) at Revive. However it is traditionally a hot main course noodle dish so you can also prepare as such or serve warm!
MAKES 4 X 1 CUP SERVES
250g (9oz) 5mm (¼in) rice noodles
3 spring onions (scallions) finely sliced
½ Tbsp salt
½ red capsicum (bell pepper) finely diced
3 Tbsp honey or date puree
3 Tbsp sweet chilli sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
½ cup roasted and salted peanuts finely chopped or blended
2 Tbsp (about 1 stick) lemon grass (fresh or frozen) finely chopped
Optional: 4 kaffir lime leaves (fresh or frozen) finely sliced
Garnish: 1 cup mung bean sprouts
Garnish: 1 cup fresh coriander (cilantro) roughly chopped
1. Bring some water to boil in a pot and cook the noodles for 8 minutes or until just soft, but not mushy. Rinse and drain well.
2. In a hot pan combine all ingredients (except garnish ingredients) and warm through. This should take no more than 2 minutes.
3. Serve garnished with mung bean sprouts and coriander.
This dish is traditionally served with chicken – however you can also serve this dish with some fried egg strips or tofu on top to make it a complete meal.
You can serve with lemon wedges to squeeze over the noodles.
Recipes available from Revive Café Cookbooks. Buy it here
© Revive 2012.